Recipe: Grain-Free Holiday Roll Out Cookies (SCD/GAPS)

December 16, 2011 · 40 comments

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Now that I’m an expert at grain-free roll out cookies I can whip some up at the drop of a hat. With Hanukkah and Christmas right around the corner I thought I would rustle up some candy canes, Christmas trees, stars of David and some snowflakes. The batter is one you know and love, Bella’s Muerbe Teig — the same that I used for my amazing linzer cookies. This butter dough is adapted for people who are grain-free, dairy-free and on the SCD and GAPS diets as well. This dough is easy to make and may be stored in the freezer until you are ready to bake the cookies. That’s what I did and it was really nice to have the dough all ready!

Watch the video for the linzer cookie recipe to see how the dough is made. All the instructions are the same except you use holiday cookie cutters and the cookies are not sandwiched. I used a little cinnamon to decorate the cookies. Even though there are “natural” colorings available to use for decorating, if you are on the GAPS or the SCD you do not want to chance using something like that.

You could use coconut whipped cream to decorate these cookies. Here is the link to that video/recipe.  I decided to leave these plain. If anyone has any SCD or GAPS legal ways to decorate cookies please let me know in a comment below.

Grain-Free Holiday Roll Out Cookies

Ingredients for dough

Equipment

Instructions

  1. With a hand held electric beater, blend together the softened butter or ghee and the honey
  2. Add the egg and beat to make a soft batter
  3. Mix in the flour in small increments. You want it to be soft and pliable
  4. Mix in the lemon zest and baking soda with the flour
  5. The dough should be soft but pliable
  6. Make 2 discs out of the dough and wrap in clear wrap
  7. Refrigerate for 10 minutes (this is optional. Just be sure the dough is room temperature when you are ready to use it)
  8. Prepare a floured surface (or tape parchment paper to the table and flour it)
  9. Place the disc back on the surface and roll out until it is about 1/4″ thick (it helps to cover with clear wrap or parchment paper when rolling)
  10. Use holiday cookie cutters and place on a cookie sheet lined with parchment paper
  11. Brush the top cookies with the white of an egg (optional) and sprinkle some lightly with cinnamon
  12. Bake at 350 degrees F for 7 – 9 minutes
  13. Let cool

 This post is linked to: My Meatless Monday, Sugar-Free Sunday, Sunday School, Monday Mania, Real Food 101, Melt in Mouth Monday, Meatless Monday, Barnyard Hop, Tasty Tuesday Tidbits, Tempt my Tummy Tuesday, Tasty Tuesday Naptime, Hearth & Soul Hop, Made From Scratch Tuesday, Traditional Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday 33, What’s Cooking Wednesday, Sustainable Ways, Real Food Wednesday, Healthy 2Day Wednesday, Mommy Club, Gluten-Free Wednesday, These Chicks Cooked, Full Plate Thursday, Creative Juice Thursday, Simple Lives Thursday, Turning the Table, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Fight Back Friday, Living Well Blog Hop, Friday Food, Grateful GAPS Holiday Foods, Wildcrafting Wednesday

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{ 29 comments… read them below or add one }

1 Edie December 18, 2011 at 8:55 pm

Yum!  I have made GAPS legal yellow frosting for cake/cupcakes successfully with just grass fed butter, honey, and an egg yolk (can make this lemon flavor with extract or lemon zest; or for light pink blend some strawberries up really well and add some, or a just a few drops of beet water (boil a cut up beet in it).  Doesn’t change the flavor if you just add a little.  Store refrigerated.  I think for cookies I might use a mix of butter and coconut oil, and let it get a little more solid from the fridge or just the colder house in the winter (here anyway!) but it should work.

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2 Jill December 18, 2011 at 9:53 pm

Hi Edie,
Thanks so much for sharing! I love your idea of butter, honey and egg yolk! And a little lemon zest goes a long way. A dairy-free version could be simply coconut ghee.Thanks so much!

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3 Chayathecomfycook December 19, 2011 at 3:13 am

This looks like a wonderful recipe.  I have to get coconut flour.  I should make these.  Thanks for linking this by My Meatless Mondays.

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4 Beyond The Peel December 19, 2011 at 4:20 pm

It’s so great to find sugar cookies for this time of the year that aren’t all hopped up on sugar, food coloring and nasty bleached out flour. Very nice Jill.

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5 Jo @ Jo's Health Corner December 21, 2011 at 11:19 pm

Great cookies Jill! These will make a great treat for us..

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6 Miz Helen December 22, 2011 at 10:44 pm

Hi Jill,
Your cookies are so pretty and the recipe looks very tasty. Thank you so much for sharing with Full Plate Thursday and Happy Holidays!
Come Back Soon,
Miz Helen

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7 Shannon December 26, 2011 at 8:16 pm

So cute! We always made cut out cookies for Christmas with my gram, now my own kids make them with my mom. :o)

Hope you had a wonderful holiday! Thanks for linking up to Momtrends.com Friday Food!

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8 Ed January 18, 2012 at 2:22 pm

Excellent looking cookie recipe. I was looking for a recipe to go with some lemon curd I made and this looks great! If you want the lemon curd recipe here it is and enjoy.
oh and by the way I substituted 1/2 cup of honey for the 1cup of sugar to make this scd legal…..if you want it more tart use less honey

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9 Jill January 18, 2012 at 2:39 pm

Hi Ed,
Thanks for the link! I was just thinking about lemon curd!

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10 Ed January 18, 2012 at 2:23 pm

almost forgot the link
americanfood.about.com/od/desserts/r/lemcurd.htm

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11 Ed January 20, 2012 at 7:26 am

I just found another recipe for blueberry curd! I really didn’t know you could make curd out of just about any fruit available so I guess your imagination is your only limit. I’ve made the lemon curd which came out awesome and used it between meringue cookies as well!
I’m going to try the blueberry see how it comes out here is the recipe for the one I found
http://katedjupe.com/my-culinary-true-love-blueberry-curd………enjoy!

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12 Ed January 20, 2012 at 7:34 am

Remember to use honey in place of sugar to make them scd legal! I usually use half the amount or less depending on how sweet you want it!

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13 Jill January 20, 2012 at 9:44 am

Hi Ed,
Great idea but the link doesn’t work.

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14 Ed January 20, 2012 at 4:25 pm

Sorry about the link not working, try this
http://www.manusmenu.com/blueberry-curd
I made it this morning and it came out great but I did not add the butter till the end and used a double boiler method as with the lemon curd since it came out so well…..I used a little more honey on this one than half depending on how sweet you want your blueberries to be………but it taste great!

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15 Joy at The Liberated Kitchen November 19, 2012 at 12:49 pm

My mom will be so happy to finally be able to make Christmas cookies with the kids again! This was a tradition we were so sad about giving up!
I’d love if you would share this on the Grateful GAPS Holiday Foods Blog Hop!!!
Thanks,
Joy

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16 Lorie December 3, 2012 at 2:45 pm

I wonder if you added some ground ginger and molasses if they would taste gingerbready? :)

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17 Jill December 3, 2012 at 3:28 pm

Hi Lorie,
Yes I think that would be good!

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18 Rachel December 16, 2012 at 7:05 pm

I just made these with my 2 year old and they taste great! Thanks for the recipe :)

We had to use an egg replacer (she is sensitive to eggs) and they are very crumbly (we used the ener-g brand). I’m new to baking egg free, does anyone have an idea how to prevent them from falling apart? Thanks!!!

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19 glikeria December 18, 2012 at 11:22 am

Hi, we’ve made these excellent cookies yesterday! My little daughter is crazy for them!! How long can we keep them? Do we have to refrigerate?Thanks a lot!!!

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20 Jill December 18, 2012 at 3:04 pm

Hi glikeria,
Unrefrigerated I would leave out only one day. Refrigerated they stay one week. Frozen they stay many weeks. Enjoy!

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21 glikeria December 19, 2012 at 3:34 pm

thanks a lot!!!

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22 Harriet December 23, 2012 at 5:11 pm

Made these cookies today with children, but they all melted in the oven into blobs and are super crumbly. What did i do wrong?

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23 Jill December 23, 2012 at 7:57 pm

Hi Harriet,
Sorry it didn’t work for you. Did you follow the recipe exactly and use the ingredients as notated?

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24 joanne May 6, 2013 at 11:45 am

hi. i stumbled across this amazing frosting….so glad i wrote it down, because it was included in another recipe and i can’t find it again!! am thrilled with the recipes and want to share, as it could easily be used in an icing bag, spread on with a butter knife, or made a bit thinner and used as a drizzle. are you ready??? lol…

150 g cashews
150 g coconut water.
1 tsp vanilla
1 tsp honey

i simply throw it in the food processor and press go until it’s smooth. hope you love it as much as we do!

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25 Jill May 6, 2013 at 12:44 pm

@joanne,
Thanks! I have had cashew nut frosting and it is good!

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26 Traci December 20, 2013 at 12:01 pm

I think this would make an excellent icing and plan to try it on your cookies later today. Of course, it is delicious on the pumpkin bars – made them as birthday cupcakes for my 3 year old. BTW, for anyone on GAPS you’d probably be fine with cutting back the honey in the icing.

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27 Traci December 20, 2013 at 2:18 pm

oops, here’s the link: http://www.foodrenegade.com/pumpkin-cake-bars-with-cinnamon-icing/

thanks for the reminder, Jill, and for all of your great recipes and videos! Can’t wait to try the Linzer cookies after we make the cut-outs!

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28 Heather March 30, 2014 at 5:27 pm

I was looking for a fluffy moist sugar cookie recipe so I adjusted the recipe a little-I added an extra egg and a tsp. of vanilla and I used half honey/half applesauce. Baked for 12-13min.

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29 Jill March 30, 2014 at 6:44 pm

Hi Heather,
How did they come out?

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